Cherry Cream Cheese Pie
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My easy cherry cream cheese pie recipe includes a deliciously creamy and sweet cream cheese filling in a graham cracker crust with cherry pie filling on top. It melts in your mouth and has you coming back for more!
This rich creamy cherry cheese pie is perfect for any holiday or special occasion. I especially love to make it around the summer holidays like Memorial Day and the Fourth of July. It’s so easy to make that I’ll bet you’ll be coming up with things to celebrate to enjoy a slice! So, what do you need to make cherry pie? A graham cracker crust, cream cheese, sweetened condensed milk, lemon juice, vanilla, and cherry pie filling. Yes, this cherry cream cheese pie gives you the best of both cherry cheesecake and cherry pie. But the filling is even creamier. You’re going to love it.
The instructions are as simple as mixing the cream cheese filling, pouring it into the pie crust, chilling it for several hours, and then topping it with the cherry pie filling. Oh yeah, did I mention this was a no-bake cherry pie? I tell ya, this recipe truly ticks all of the boxes!
Plus, you can adapt it to suit you. You can use any flavor of pie filling or even top it with fresh cherries or blueberries. Enjoy the flavorful filling that will keep friends and family coming back for more. Opening the refrigerator and finding cherry cream cheese pie looking back at you sure is a beautiful sight. If you aren’t a huge cherry fan try out these other pie recipes Fresh Strawberry Pie, German Chocolate Pie or Easy Apple-Caramel Pie
I’d recommend watching our quick Youtube tutorial before starting to give you a little sense of direction in where this recipe is you. 🙂
Alright now let’s get started!!
Recipe Ingredients
- Softened cream cheese (visit this post to learn how easy it is to make cream cheese at home).
- Lemon juice
- Sweetened condensed milk
- Vanilla
- Graham cracker crust
- Canned cherry pie filling
Helpful Kitchen Tools
How to Make Cherry Cream Cheese Pie
Place your softened cream cheese in a large mixing bowl and add your sweetened condensed milk.
Add in your lemon juice and vanilla.
with a hand mixer until smooth.
Spread that cheesecake filling into the pie crust.
Like so.
Cover with and put it in the refrigerator for several hours.
I also refrigerate my canned cherry pie filling at this time as well. I just stick the whole unopened can in there.
After several hours, top the with your favorite pie filling.
Oh my. Look how pretty that pie is!
Return this to the refrigerator to firm up some more until ready to serve. I love using this pie server! The edging makes it so much easier to serve up!
Look at this photo…
Isn’t it time you made this pie for someone you love?
Storage
Store leftover pie in an airtight container in the fridge for up to 3 days. But please note that the pie filling will eventually bleed into the cheesecake layer the longer it sits in the fridge. It’ll still taste good, it just won’t look as pretty!
Recipe Notes
- This is a soft pie. It won’t get firm so keep it in the refrigerator and serve cold. Some readers have also mentioned that you can also double the cream cheese to keep it from being runny.
- As mentioned, you can use any type of canned pie filling (I personally recommend blueberry). You can also omit the topping and instead just arrange fresh fruit on top of the cream cheese pie before serving.
- If you’d prefer to make a homemade pie crust, here’s my easy homemade pie shell recipe.
- On the other hand, if you want to make a homemade cherry pie filling, check out this post that uses frozen cherries.
Recipe FAQs
How do you avoid a lumpy cream cheese filling?
The key is to soften the cream cheese at room temperature before mixing.
Can you make cherry cream cheese pie in advance?
Absolutely! Because it needs time to chill, you can easily make your cream cheese pie up to 3 days ahead of time. However, I’d add the canned pie filling a few hours before serving. Otherwise, it’ll bleed into the cream cheese layer.
You may also like these recipes:
No-Bake Cherry Cheesecake Balls
Easy Crescent Cherry Cream Cheese Cobbler
Ingredients
- 1 8-ounce package cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 store-bought graham cracker crust
- 1 can cherry pie filling
Instructions
- Make sure the cream cheese is softened at room temperature to prevent the pie from being lumpy.1 8-ounce package cream cheese, softened
- In a large bowl, place cream cheese, condensed milk, lemon juice, and vanilla. Mix until creamy and smooth.1 8-ounce package cream cheese, softened, 1 14-ounce can sweetened condensed milk, 1/3 cup lemon juice, 1 teaspoon vanilla extract
- Spread the cream cheese mixture into the pie crust, cover it with plastic wrap, and refrigerate for several hours.1 store-bought graham cracker crust
- Top the chilled pie with the chilled canned pie filling and return it to the refrigerator until completely chilled. Serve cold.1 can cherry pie filling
Video
Nutrition
I bet my son would love it. Except he would have to have strawberry pie filling.
I have a key lime tree with a million ripe limes on the ground right now. Has anyone tried this with fresh lime juice instead of lemon? Thinking it could be kind of like a key lime-ish pie w/ cherries??? (cherry limeade is my all time fav drink:)
Hey Christy,
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I have not received your cooking newsletter for a
few months. What’s up.
Hope your family is good with covid 19
Stay strong!
Oh, I love this pie!! And haven’t thought about it in years! Now i have to go make one (or will once the Buttermilk pie is gone!) Now I have YOU to thank for MY expanding waist line, LOL!! Happy holidays!
My sister just made this pie for Thanksgiving.It is wonderfu! I enjoyed your story about your siblings. I only have one sister but our body types are totaly different. She has always been like a size 2 and I have always been like a 12 or more.
That is mouthwatering! I am going to make this for my family this weekend.
When I was in high school, we used to make this in cupcake papers with a Nilla wafer as the crust! It’s yummy and you can feel like you aren’t overindulging when you just have one little mini-pie! Of course, who can stop with one!
I remember this with vanilla wafers too. I was reading along and wondered if this would work with the vanilla wafers. Thank you for sharing that.
My pleasure, great minds think alike LOL, hope you enjoy it. It truly is delicious!
Wow that pie looks sooooo good. I would never have thought it would be so simple to make! Lovely to read all the differen comments and memories of everyone’s grandmothers. I grew up with no grandparents, not one set!
Today is my birthday. I made this pie this past Sunday because I wanted it and I love myself. Lol. I put it in cupcake papers so I had a dozen mini pies. I have shared most of them with family. But I got my share too. Love this recipe. Love how you shared it for my birthday. ♥️
Happy Birthday Amy!!! I hope you have a wonderful day!
I have made this Cherry-O-Cream Cheese Pie for nearly 50 years. Do not remember where I got the recipe. Just know that it is my husband’s and son’s favorite pie and it is always welcome whenever it appears! The only change I have made is using an almond meal crust so that I, being gluten free can still enjoy it! An easy, oldie but goodie! I do not add the vanilla, because we prefer to taste the lemon.
So happy that even more people are enjoying this pie.
The pie filling is the same as the one we use but we make a homemade strawberry topping. In fact this is our family favorite that my husband has named “The Right Kind of Strawberry Pie” We use the pie for birthdays and one of my sons had me made this for him for his groom “cake”. It is a favorite that everyone loves and I rake in the compliments.
How do you make the strawberry topping? Would love to give it a try.
I have never made a cheese cake from scratch. Thanks for the recipe. When we went to my Granny’s first thing we did was head to the cookie jar. She always had tea cakes. I now make them for my kids.